Bombay the gate way of India is in this state. The Arabian sea stretches to the West and towards the East are the Sahyadri hills and Deccan Plateau. The basic climate is tropical.
The people who live in the ghats and known as Ghatis have Bajra or Jowar as their staple nourishment. Bombay and Pune celebrate Ganesh Chathurithi. This festival is celebrated by singing and dancing in front of huge idols of Ganesha. People keep idols of Ganesha at home too.On odd days i.e 3rd or 5th or 7th etc., they go dancing and singing to immerse the idol along Chowpatti beach The people are either meat eaters or pure vegetarians. They make a special cuisine for t he Gods in which they use potatoes, ghee, bananas, cardamom and sweets. Bombay is famous for its Pav Bhaji and Vada Pav stands.
MARACHAWADA GHOST KABAS
| Ingredients Recipe | Recipe |
|---|---|
|
100 gm Mutton cubed 1 tbsp Ginger-Garlic paste Grind to a paste |
In the curds add 1/2 the ground masala, Ginger-Garlic paste and salt. Marinate the mutton pieces and onions in this. Thread the meat and onion pieces alternatively on skewers and fry on a shallow pan till brown. Fry chopped onions in 3 tbsp oil. Add chopped tomato and the remaining masala. Fry lightly, add water and Makai gravy. Put in skewered meat and onion pieces and simmer till cooked. Add water if too thick. Garnish with Coriander. |
CHICKEN CURRY
| Ingredients Recipe | Recipe |
|---|---|
| 1/2 kg Chicken 3 tbsp Dry Coconut grated 5 medium Onions 2 tps Saunf 1/2 tsp Garlic 3 tsp Chilli powder Salt to taste 3 tbsp Oil 5 Cloves 2 pieces of 1″ Cinnamon 1/2 tbsp Garlic powder |
Clean Chicken and cut into small pieces. Heat pan, add 1 tbsp Oil and fry 1 Onion and the grated Coconut. Grind this together with cloves and Cinnamon. Chop 4 Onions. Heat 2 tbsp in a pan. Add Onions, Chicken, Chilli powder, Saunf, Ginger-Garlic paste and Garlic powder. Cook on low heat till the chicken is cooked. Add water if necessary. Add Ground masala and bring to a boil. Serve hot. |
BATATA PURI
| Ingredients Recipe | Recipe |
|---|---|
| 250 gm Potatoes boiled and peeled 250 gm Maida / Refined flour 1/2 tsp Cumin seeds 1/2 tsp Garam Masala 2 large finely chopped Onions 1 tbsp Ghee 1 cup Fresh Coriander chopped Salt to taste Oil to fry |
Powder Mash boiled potatoes, flour, Cumin seeds, Garam masala, chopped Onions, Coriander leaves, Ghee and Salt to taste. Mix thoroughly. Knead well. Roll into small Puris. Deep fry in hot oil. Serve hot. |
BESAN WITH DRUMSTICKS
| Ingredients Recipe | Recipe |
|---|---|
| 2″ pieces Drumsticks, peeled and cut 2 1/2 cups Gram flour 2 tbsp Oil 1 tsp Cumin seeds 1/2 tsp Mustard seeds Asafoetida, a pinch 8-10 Curry leaves 2 Onions chopped 2 Tomatoes chopped 2 Green chillis chopped 1/2 tsp Turmeric powder 1 tsp Sugar 1 cup Fresh Coriander chopped Salt to taste |
Boil Drumstick till soft. Mix gram flour with water to make a paste. Heat oil in a pan. Add Cumin seeds, Asafoetida and Curry leaves. Add Onions, fry lightly and add the Tomatoes and the Drumsticks. Stir fry gently for 2 minutes. Add Gram flour mixture, Green chillis, Turmeric, Salt and Sugar. Stir gently till creamy and uniform consistency with no lumps is got. Garnish with Coriander and serve hot. |